Chicken Noodle Soup Recipe Recipe
Homemade Chicken Noodle Soup is easy to make and the ultimate comfort food full of immune boosting properties. Healthy, satisfying and comes together in less than an hour!
How to Make the Best Chicken Noodle Soup Recipe
There’s nothing quite like a warm, comforting bowl of homemade chicken noodle soup. This classic chicken noodle soup recipe from Feasting at Home brings together wholesome, immune-boosting ingredients in a simple, satisfying dish that comes together in less than an hour. With bone-in chicken thighs simmered in a flavorful broth alongside fresh vegetables, herbs, and tender egg noodles, every spoonful delivers warmth and nourishment.
The key to this exceptional soup is using bone-in chicken thighs, which add rich, savory flavor to the broth as they simmer. Fresh aromatics like leeks, celery, carrots, and garlic create a fragrant base, while warm spices—ground coriander and thyme—add depth without overwhelming the palate. A squeeze of fresh lemon juice at the end brightens all the flavors and brings the entire dish into balance.
Perfect for a quick weeknight dinner or as a remedy for chilly days, this homemade chicken noodle soup is leagues ahead of any canned version. Make a big batch and you’ll have comforting leftovers throughout the week, or freeze portions for an easy meal anytime you need it.
Chicken Noodle Soup Recipe
Homemade Chicken Noodle Soup is easy to make and the ultimate comfort food full of immune boosting properties. Healthy, satisfying and comes together in less than an hour!
Ingredients
Main Ingredients
Instructions
Cooking Instructions
- In a large stock pot sauté onions and leeks over medium-high heat for 5 minutes.
- Add celery, carrots and garlic, sauté another 3 minutes or so.
- Add chicken broth, bay leaves, coriander, and thyme. Taste the broth, season with more salt and pepper if needed, keeping in mind that the chicken is going to add richness and the lemon will give a balance at the end. Add in the whole pieces of chicken. Bring to a boil and turn down to a simmer for 30 minutes.
- Turn the soup to low, while you remove the chicken thighs from the hot broth, and shred into bite-size pieces.
- Turn up the heat and once the soup is simmering, add the chicken back into the pot. Next, add the egg noodles to the soup. Cook them for half of the time recommended on the noodle package. Turn off the heat, the noodles will continue to soften in the soup. Cooking less keeps them from getting mushy and falling apart.
- Add parsley, lemon juice and adjust salt and pepper to taste.
Notes
- You can use boneless chicken or pre-cooked chicken if preferred.
- Salt amount may vary greatly depending on the broth you use—adjust to taste.
- The lemon juice or apple cider vinegar adds balance at the end; adjust to your preference.
- For additional flavorings, see the original recipe notes.
